Sauteed Sweet Chicken Breasts Recipes

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SAUTEED CHICKEN BREASTS



Sauteed Chicken Breasts image

This is easy and quick. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce. The flavor is great!

Provided by Paka1931

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon dried thyme (regular or lemon)
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth or 1 cup chicken bouillon
1 medium onion, minced
1 -2 garlic clove, minced
1 teaspoon hot pepper flakes (optional)
4 boneless skinless chicken breasts, washed and trimmed

Steps:

  • Wash and trim chicken breasts.
  • Heat oil and butter in frying pan.
  • Brown chicken on both sides.
  • Remove from pan.
  • Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
  • Add broth and mix well.
  • Return chicken to pan and cook covered for 15 minutes or until done.
  • Remove chicken to serving plate, keep warm.
  • Add the minced garlic and reduce the sauce by one half.
  • Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.

SWEET, STICKY AND SPICY CHICKEN



Sweet, Sticky and Spicy Chicken image

This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.

Provided by katemartinodotcom

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 22m

Yield 4

Number Of Ingredients 9

1 tablespoon brown sugar
2 tablespoons honey
¼ cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil

Steps:

  • Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
  • Lightly salt and pepper the chicken strips.
  • Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g

SWEET-HOT BAKED CHICKEN BREAST



Sweet-Hot Baked Chicken Breast image

Developed these baked chicken breasts for those with unique taste buds that like a little bit of savory and a little bit of spice. Great for nights you'd rather just throw something in the oven and relax!

Provided by Danielle Hintz

Time 50m

Yield 4

Number Of Ingredients 7

5 tablespoons extra-virgin olive oil
4 (8 ounce) skinless, boneless chicken breast halves
10 tablespoons sweet hot mustard, divided
1 teaspoon garlic and herb seasoning, or more to taste
ground black pepper to taste
1 cup chopped onion
2 cloves garlic, minced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Pour olive oil into a bowl. Brush desired amount of olive oil on both sides of each chicken breast; set aside. Pour remaining oil into a 9x13-inch oven-safe glass baking dish. Mix in 2 tablespoons sweet hot mustard.
  • Brush 1 tablespoon sweet hot mustard on 1 side of each breast and season with garlic and herb seasoning and pepper. Transfer to the prepared baking dish, placing the seasoned and mustard-lathered sides down. Repeat to season bare sides. Portion onion and garlic around chicken and put leftover pieces on top.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cover with aluminum foil and let sit for 10 minutes before serving.

Nutrition Facts : Calories 537.3 calories, Carbohydrate 19.8 g, Cholesterol 129.2 mg, Fat 26.2 g, Fiber 0.7 g, Protein 47.7 g, SaturatedFat 3.9 g, Sodium 345.7 mg, Sugar 17.2 g

SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM



Sautéed Chicken Breasts With Fresh Corn, Shallots and Cream image

When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.

Provided by Pierre Franey

Categories     dinner, quick, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts
Salt to taste
Freshly ground pepper to taste
2 large ears of corn
2 tablespoons butter
1/4 cup finely chopped shallots
1/2 cup dry white wine
2 tablespoons Dijon mustard
2/3 cup heavy cream
1/4 cup coarsely chopped fresh chervil or parsley

Steps:

  • Sprinkle chicken breasts on both sides with salt and pepper.
  • Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
  • Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
  • Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
  • Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 813 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN BREASTS WITH SWEET POTATO MASH, SAUTEED KALE AND A RED WINE FETA SAUCE REDUCTION



Chicken Breasts with Sweet Potato Mash, Sauteed Kale and a Red Wine Feta Sauce Reduction image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

3 to 4 pounds sweet potatoes, peeled and cut into uniform large dice
4 tablespoons unsalted butter, at room temperature
Kosher salt and freshly ground black pepper
4 ounces bacon, diced
2 cloves garlic, minced
1 small white onion, finely diced
4 cups kale, julienned or chopped
Kosher salt and freshly ground black pepper
Four 6- to 8-ounce chicken breasts, pounded out lightly
Kosher salt and freshly ground black pepper
1/2 cup grapeseed oil
4 tablespoons unsalted butter, cut into pieces
1/2 cup red wine
2 cups prepared demi-glace
1/2 cup crumbled Greek feta
Kosher salt and freshly ground black pepper

Steps:

  • For the sweet potato mash: Put the sweet potatoes in a saucepan with enough water to cover. Bring to a boil over medium-high heat and simmer until tender, about 15 minutes. Drain and mash with a masher or fork. Mix in the butter and season with salt and pepper. Keep warm until serving.
  • For the sauteed kale: Heat a saute pan to medium heat. Add the bacon to the pan and cook until the fat is rendered and the bacon is almost crisp. Add the garlic and onions and sweat until the vegetables are transparent. Add the kale and saute until wilted, about 3 minutes. Season with salt and pepper. Reserve
  • For the chicken breasts: Heat a large saute pan to medium heat. Sprinkle the chicken breasts with salt and pepper. Add the grapeseed oil to the pan, followed by the chicken. Cook until the breasts are cooked through, about 4 minutes on each side. Transfer to a plate to rest and top with the butter, letting it melt over the chicken. Reserve.
  • For the red wine feta sauce: Put the wine in a small saucepan and cook until reduced by almost half. Add the demi-glace and reduce until the sauce coats the back of a spoon. Remove from the heat and whisk in the melted butter from the chicken plate. Fold in the feta and season with salt and pepper.
  • To serve: Spoon some sweet potato mash in the center of each plate, making a well in the middle. Spoon some kale in the well of the sweet potato mash. Top with a chicken breast and spoon on some of the red wine feta sauce. Enjoy!

SAUTEED CHICKEN BREASTS



Sauteed Chicken Breasts image

Serve this simply-prepared chicken with our Orange-Avocado Salsa.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 3

4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
Coarse salt and freshly ground pepper
1 tablespoon olive oil

Steps:

  • Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken until browned and opaque throughout, 5 to 8 minutes per side.
  • Serve with Orange-Avocado Salsa, if desired.

SAUTEED CHICKEN BREASTS



Sauteed Chicken Breasts image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

4 skinless, boneless chicken breasts (from two chickens)
4 tablespoons flour
4 tablespoons butter
1 small onion, minced fine
1/2 cup dry white wine
1/2 pint heavy cream
2 tablespoons meat glaze
Ground white pepper and salt to taste

Steps:

  • Dredge the chicken breasts lightly with flour and shake off the excess.
  • Melt the butter over high heat in a frying pan and saute the breasts quickly on both sides until they are delicately browned. Remove to a serving dish. (At this point, the centers should still be raw.)
  • Add the onion to the pan, stir it around vigorously (still over high heat) and, when it just begins to brown, add the wine.
  • Boil the wine away to almost nothing, add the cream and meat glaze, and continue boiling over high heat, stirring constantly, until the sauce is slightly thickened. Add white pepper and salt to taste and return the breasts to the pan. Lower the heat, and let themcook for a minute or so more, until the centers are just ''set'' pastth e point of rawness. Do not overcook. Serve over rice or pasta.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 50 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 26 grams, Sodium 711 milligrams, Sugar 3 grams, TransFat 1 gram

SAUTEED SWEET CHICKEN BREASTS



Sauteed Sweet Chicken Breasts image

Make and share this Sauteed Sweet Chicken Breasts recipe from Food.com.

Provided by lclass

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

2 (14 ounce) cans chicken broth
3 tablespoons extra virgin olive oil
2 cups white rice
6 plum tomatoes, quartered
2 teaspoons ground cumin
2 teaspoons ground coriander
1 serrano pepper
2 shallots
2 garlic cloves
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons sherry wine vinegar
3 tablespoons brown sugar
3 scallions
1/4 cup chopped flat leaf parsley
1 tablespoon honey
4 chicken breasts

Steps:

  • Bring chicken broth and a drizzle of EVOO to a boil in a med pot. Add the rice, reduce to simmer, and cover. Cook the rice covered, stirring occasionally for 20 minutes. Fluff with a fork.
  • While the rice cooks, work on the spicy fresh tomato chutney. Heat a med size skillet over high heat with a tablespoon of EVOO. Add the quartered tomatoes, cumin, coriander, serrano pepper, shallots, garlic and salt and pepper. Cook the mixture stirring frequently for 3 minutes. Add the sherry vinegar, brown sugar, and 1 cup of water. Turn down the heat to med low and simmer for 10 - 12 minutes or until the water has evaporated and the tomatoes have broken down and are slightly thickened. While chutney is cooking, prepare the chicken.
  • In a bowl combine remaining 2 tablespoons of EVOO, cilantro, scallions, parsley, honey and a bit of salt and pepper. Add the chicken breasts and toss to coat. Heat a nonstick skillet over med high heat. Add the seasoned chicken and cook for 5 min each side or until cooked through. Remove Chicken breasts to a serving plate and top with tomato chutney. Serve with white rice.

Nutrition Facts : Calories 809.2, Fat 25.9, SaturatedFat 5.8, Cholesterol 92.8, Sodium 912, Carbohydrate 98.8, Fiber 4.7, Sugar 17.8, Protein 42.7

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